Zesty Shake Cucumber Salad (Printable)

Crunchy cucumbers mixed with scallions and a tangy soy-sesame dressing for a refreshing dish.

# What You'll Need:

→ Vegetables

01 - 2 large English cucumbers, trimmed
02 - 2 scallions, thinly sliced

→ Dressing

03 - 3 tablespoons low sodium soy sauce
04 - 1 ½ tablespoons rice vinegar
05 - 1 tablespoon toasted sesame oil
06 - 1 ½ teaspoons sugar or honey
07 - 1 garlic clove, finely grated
08 - 1 teaspoon fresh ginger, grated
09 - ½ to 1 teaspoon chili flakes, adjusted to taste

→ Garnish

10 - 1 tablespoon sesame seeds, white or black
11 - 1 tablespoon fresh cilantro, chopped (optional)

# Directions:

01 - Wash and dry the cucumbers. Cut in half lengthwise, then slice into ¼-inch thick half-moons.
02 - Place cucumber slices and scallions into a large resealable bag or container with a tight-fitting lid.
03 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, garlic, ginger, and chili flakes until sugar has dissolved.
04 - Pour the dressing over the cucumber and scallions. Seal the container and shake vigorously for 30 seconds to coat evenly.
05 - Refrigerate for at least 10 minutes to allow flavors to meld.
06 - Transfer to a serving bowl and sprinkle with sesame seeds and cilantro if desired before serving.

# Expert Hints:

01 -
  • No cooking required: Pure freshness from your cutting board to the table in under fifteen minutes.
  • The shake factor: There's something deeply satisfying about watching a sealed bag transform ordinary cucumbers into something restaurant-worthy.
  • It tastes better the longer it sits: The longer those flavors meld, the more complex and addictive it becomes.
02 -
  • Temperature matters enormously: This salad thrives when served cold; warm cucumbers lose their appeal and absorb too much dressing too quickly.
  • Don't skip the rest period: Those first ten minutes of refrigeration aren't optional—they transform watery vegetables into something unified and complex.
  • Sesame oil is a condiment, not a cooking oil: Its strong flavor means a little goes a long way, and it burns easily, so keep it for finishing and dressings only.
03 -
  • Buy English cucumbers specifically: Their thin skins and fewer seeds mean less waste and better texture—regular cucumbers will weep too much liquid.
  • Grate your garlic and ginger for distribution: Minced pieces stay chunky; grating releases the oils and spreads flavor more evenly throughout the dressing.
  • Make extra dressing: It keeps in the fridge for a week and works beautifully on simple greens, noodles, or roasted vegetables.
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